Shredded Brussels sprouts caramelized with pomegranate molasses and pancetta. The perfect savory, sweet and tangy side for your Thanksgiving table.

500 gramsBrussels sprouts

2 teaspoonsolive oil

85 gramspancetta

1/2 teaspooncaraway seeds

1/4 teaspoonsalt

2 tablespoonspomegranate molasses

Remove the tough outer leaves of the Brussels sprouts, halve them and then slice the halves into thin slices.
Add the olive oil and pancetta to a frying pan and fry over medium-high heat until the pancetta has released some oil.
Add the shredded Brussels sprouts, caraway and salt and saute until the shredded sprouts start to brown.
Add the pomegranate molasses and continue sauteing until there is no liquid left.